Pan-Seared Gnocchi with Browned Butter Recipe

Pan-Seared Gnocchi with Browned Butter Recipe

In my opinion, crispy dumplings are the best way to eat them. I love the golden crispy exterior and the extra crispy part of the pan.

For this recipe, we’ll sauté the dough first, then add plenty of sage leaves (don’t worry, they’ll soften as they cook so they don’t overpower the dish), garlic, and lemon.
In my testing phase, I also tried adding a good serving of parmesan at the end of cooking, but I found it unnecessary (I don’t often say that for cheese).

Browned Butter Sage Gnocchi

Gnocchi are small pillow-shaped dumplings made from potatoes and flour (they can also have other ingredients like ricotta cheese).
Store-bought gnocchi tends to be firmer, while homemade ones are more tender and fluffy. Both are delicious in this recipe.
The sauce is simple with browned butter, herbs and cheese.
If you’re using store-bought gnocchi, this recipe is ready in about 20 minutes!

Make Brown Butter Sauce Gnocchi with Lemon Sage:

To make this Lemony Sage Butter Gnocchi recipe, just follow these steps:

Cook ricotta gnocchi. I’ve detailed the full recipe instructions here – it’s super quick and easy and 100% worth making from scratch.
Prepare the sauce. Once the gnocchi is cooked, proceed to melt the butter in a separate pan. (I recommend a large pan, big enough to hold all the gnocchi.) Add the sage leaves and crushed red pepper flakes and cook until the butter is lightly browned. As always, keep an eye on the butter as it can quickly go from light brown to burning!
combine. Once the butter is lightly browned, remove the pan from the heat and add the gnocchi, lemon zest, and lemon juice. Throw to combine. Then taste the mixture and season with salt and pepper as needed. (I usually add a big handful.)
Serve. Then serve when the gnocchi and sauce are nice and hot, topped with lots of fresh parmesan.

See also  How to Make Homemade Gnocchi Recipe Tasty

The secret to success

Be sure to cook the pasta in the pan before frying.

Butter can go from browning to burning very quickly, so keep an eye on it.

Fresh sage leaves are best, but you can also use 1/2 teaspoon dried sage leaves (not sage powder).

If you add the gnocchi to the pan and don’t stir, let them brown on one side for a crust.

Remember, gnocchi is soft and mild, so take it easy!

Possible options:

Would you like to slightly modify this recipe? Feel free to add:

Protein and/or Vegetables: Cooked chicken, steak, pork, shrimp or scallops go well with gnocchi and/or any easy sautéed vegetables you want to add. I only recommend doubling the sauce recipe if you want to add extra protein and/or veggies.

Nuts: Toasted pine nuts, almonds, or walnuts are also delicious.

Garlic: Feel free to add some minced garlic if you want a slightly more garlicky sauce.

Extra fresh herbs: Chopped fresh rosemary, basil, and/or thyme are also delicious additions to fresh sage.
White wine: If you happen to have good quality dry white wine on hand, you can add tart to the pan to enhance the flavor. (Add it little by little and it will bubble up!)

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Gnocchi with Sage-Butter Sauce

Gnocchi are small tortellini made from potatoes and eggs. They’re especially delicious with nutty brown butter and lots of fresh herbs.

Ingredients For the gnocchi:

  • 3/4 tsp. kosher salt; more as needed
  • 1 recipe potato gnocchi
  • 3 tablespoons. unsalted butter, cut into 3 even pieces
  • Sauce:
  • 8 tablespoons. unsalted butter, cut into 1-inch cubes
  • 18 large fresh sage leaves
  • 1 tsp. grated lemon zest
  • Kosher salt
  • Freshly ground black pepper
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Pan-Seared Gnocchi with Browned Butter
Pan-Seared Gnocchi with Browned Butter

Direction

  1. Preheat oven to 375 degrees Fahrenheit. Pour a heap of kosher salt on a rimmed baking sheet. Poke a fork all over the potatoes and put in the salt; this will prevent the potatoes from browning and sucking moisture out of them. Bake potatoes for about 45 minutes until tender. Let it sit until it’s cool enough to handle.
  2. Cut potatoes in half lengthwise and place meat in potato ricer; discard skins. Push meat through grater onto floured counter or cutting board; cool 3 to 4 minutes.
  3. Spread the potatoes out. Whisk eggs with 1/2 teaspoon salt in a small bowl, then drizzle over potatoes.
  4. Sprinkle the potato mixture with 1 cup flour and knead into a smooth dough. If the dough is sticky, add up to 1/2 cup more flour. Cover with a kitchen towel and let stand for 10 minutes.
  5. Lightly flour your surface. Divide dough into 6 pieces and roll into “snakes” about 1/2 inch in diameter. Using a bench cutter or knife, cut into 1/2 to 1-inch long pieces; place on a parchment-lined baking sheet and lightly floured.
  6. Make the sauce: In a large frying pan, melt the butter over high heat. Cook, stirring, until the butter starts to brown and smells nutty. Watch carefully so the butter solids don’t burn. Remove heat.
  7. Bring a large pot of salted water to a boil. Add the gnocchi; wait for them to rise to the surface, then let them simmer for another 30 seconds. (Try it to make sure it’s fully cooked.) Return the browned butter to medium-low heat. Using a spatula or slotted spoon, scoop the gnocchi out of the pan and add to the pot and stir until some browned butter dots stick to the gnocchi. Add red pepper flakes, sage, and a few tablespoons of gnocchi boiling water; toss. Remove from heat and add half of the cheese. Divide among bowls and sprinkle with remaining cheese.
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Nutritional Analysis Per Serving: 195 calories, 7.7 g fat, 4.5 g protein, 27.1 g carbohydrate, 1.7 g fiber, 193 mg sodium Stab all over with a fork. Wrap each potato in foil and place in the casserole.

Bake at 375ºF until potatoes are tender, about 1 hour. Unpack the potatoes.

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